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Friday, July 31, 2009

These are simple yet delicious breakfast scones made from mashed potatoes and are popular /staple breakfast dish in Scotland.These can be panfried unlike the other scones which are always baked.Basically speaking,we can call them as the Scottish cousin of Indian Aloo Parathas.

The recipe is very simple and involves mixing of flour,butter and boiled,mashed potatoes with salt ,pepper and optional herbs and forming a dough,rolling it out and panfrying it.Keeping 'veganness' in mind,I used 'vanaspathi' rather than butter for making these.Vanaspati is made of vegetable oils and is usually used as as substitute to ghee in Indian cooking.It is almost equivalent to shortening and is dairy free.

Preparation:Boil,peel and mash the potatoes.There should be minimum or no lumps at all.Melt butter/Vanaspati/vegan butter and add it to the mashed potatoes.Add salt,pepper and optional herbs and mix well.Add flour,4 tbsp at a time and them mix everything to form a dough.

It took me around 8 tbsp to obtain a non sticky,soft,smooth,pliable dough.The quality or the flourines of potatoes will affect the quantity of dough.So start adding 4 tbsp of flour and then keep on increasing it to obtain a smooth non sticky dough.We should be able to roll the dough out or atleast pat the dough into a required shape.

Once the dough is formed,gently roll it out or pat it into a big round disc around 1/4 inch thick.Cut into wedges but not not separate them.I didnot do this at this stage,but cut into wedges just before serving.

Heat a tawa/pancake pan/griddle. Brush it with little butter/vegan butter/vanaspati/margarine.Put the dough disc in the tawa/pancakepan and cook for 2-3 minutes till the insides get cooked and brown spots appear on the crust.Turnover and repeat for the other side as well.Alternately they can be baked in the oven.

Separate the wedges and serve warm.

I adapted the recipe from here.The original recipe had around 3 tbsp of butter and I reduced it after referencing Val's Tattie scones where she had used just 1 tbsp of butter along with baking powder.Feel free to add more butter/margarine if you want very rich scones or even baking powder which may cause the scones to puff up slightly while panfrying.Also other additions can be finely chopped onions,cilantro/coriander leaves,green chillies, spring onions etc.

Obviously warm scones are visiting Vaishali's IAVW:British where vegan British food is being celebrated.